Roasted fennel and zucchini are loaded with deliciousness. White beans not only give the dish protein boost, but also add some creaminess that’s packed with health benefits. An easy and hearty dinner can be served within no time.
YIELD
4 servingsPREP
12 minCOOK
30 minREADY
36 minIngredients
Directions
Preheat oven to 400°F.
Cut fennel bulb in half lengthwise and then slice lengthwise into ½-inch-thick wedges.
Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and ¼ teaspoon salt.
Set in a single layer on a large baking sheet.
Roast, turning once, until soft and beginning to brown, about 20 minutes.
Meanwhile, bring a large pot of water to a boil.
Add pasta, cook until just tender, 8 to 10 minutes or according to package directions.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat.
Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
When the vegetables are cool enough to handle, coarsely chop.
Stir in the vegetables, beans and water to the pan with the garlic and place over medium-low heat.
Drain the pasta and immediately add it to the pan.
Toss thoroughly and stir in the tomatoes, toss until just warm.
Remove from the heat and add cheese and mint, mix well
Season with pepper to taste.
Serve warm.
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